Thick White Fleshed Fish Fillets Roasted over Caramelized Onions

Work carefully to get the onions golden and sweet, tending them over a low flame

1⁄2 cup all-purpose fl our

1 teaspoon salt

1⁄2 teaspoon freshly ground

black pepper

3 tablespoons olive oil

1 tablespoon unsalted butter

3 large yellow onions, halved and very thinly sliced

1 jarred roasted red pepper or jarred pimiento, cut into thin slices

2 tablespoons chopped parsley leaves

2 teaspoons chopped rosemary leaves or

1 teaspoon dried rosemary

Four 4- to 6-ounce thick white-fleshed fish fillets, such as halibut or cod

Aged balsamic vinegar or pomegranate molasses as garnish, optional

• Position the rack in the center of the oven and preheat the oven to 350°F. Whisk the fl our, salt, and pepper on a serving plate or in a shallow soup bowl; set aside.
• Heat a large, deep, oven-safe skillet or sauté pan over medium-low heat. Add 2 tablespoons olive oil and the butter. The moment the butter’s melted, add the onions, stir well, and reduce the heat to very low. Cook, stirring often, until golden and very soft, about 20 minutes. Do not let the onions brown; if they do, lower the heat further or remove the pan from the heat for a minute to stop the cooking.
• Stir in the roasted pepper or pimiento, parsley, and rosemary; cook for 1 minute, stirring constantly.
• Blot the fish fillets dry with paper towels. Dredge them in the fl our mixture on all sides, coating evenly and shaking off the excess. Set them on top of the onions and drizzle the fillets with the remaining 1 tablespoon olive oil.
• Place the pan in the oven and bake until the fish is lightly browned and firm to the touch, and until the thick, opaque layers can be pulled apart with a fork, 10 to 15 minutes. Drizzle individual servings with aged balsamic vinegar or pomegranate molasses, if desired.

Makes 4 servings